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Quintessential South Indian: Vegetable Sambar

Be it Andhra Pradesh, Tamil Nadu or Karnataka, a South Indian meal is incomplete without a bowlful of steaming hot sambar. And hence, how can we deprive our Fortune Home Chefs from such a classic delight? Straight from the region of idlis and dosas, here is a basic vegetable sambar recipe.

Image Credit: archanaskitchen

Vegetable Sambar

Quintessential South Indian: Vegetable Sambar

Other Ingredients

  • Tomatoes chopped (2)
  • Onion peeled and chopped roughly (1 large)
  • Green chillies slit (2)
  • Brinjal chopped (1)
  • Carrot chopped (2)
  • Beans chopped (6)
  • Potato peeled, chopped (1)
  • Jaggery (gud) (2 tsp)
  • Sambar powder (3 tbsp)
  • Salt (as per the taste)
  • Water (as needed)
  • Coriander leaves finely chopped (handful )
  • Split pigeon peas (Toor dal) cooked (1 cup )

For tempering

  • Fortune Oil (2 tbsp)
  • Mustard seeds (sarson) (1 tsp)
  • Split black gram (urad dal) (1 tsp)
  • Cumin (jeera) (1 tsp)
  • Dry red chillies (2)
  • Asafoetida (hing) (1/2 tsp)
  • Curry leaves (a sprig)

• Heat oil in a kadhai, add onion, tomatoes and chillies. Sauté for 2 mins.
• Now add in all vegetables and sauté them for 8–10 mins. 
• Add water until the veggies are covered, put a lid and cook for 10–15 mins till the veggies are cooked.
• Time to stir in the cooked dal, sambar powder, salt and jaggery. Stir and mix well. Let the sambar simmer on low-medium heat for 15–20 mins.
• For tempering, heat oil in a small kadhai, add sarson and jeera and once they crackle, add curry leaves, urad dal, red chillies and hing. 
• Pour this tempering over the sambar and turn of the heat.
• Garnish with coriander and serve hot with steamed rice.


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